I think we've finally gotten the hang of the pizza stone. This time around, we heated the stone to a really high temp, thew the dough on with some olive oil and salt, pulled it back out, dressed it up with toppings, then threw it back on the stone to finish off.

That's the trick.

Nothing too special in the prep. Just rolled out the dough and gave it some salt, pepper and olive oil.

Threw on the following:
- marinara
- pesto
- red onion
- salami
- mozzarella
- basil
- black pepper

Crisp and blowing up the flavor receptors all over my tongue. I guess by flavor receptors I mean taste buds. But flavor receptors sounds way funnier to me. Oh boy.

Sorry, long weekend. Great weekend. Glad we finished it off with this sucker.

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